I
It’s a scenario that we all know too
well: it’s late, you’re tired and not in the
mood to cook, so you stop by your local
supermarket or take-away store and
grab something to go. It’s a common
occurrence in our fast-paced, 24/7 world,
where our workdays feel longer and our
rest times feel shorter. Unfortunately,
for most people, convenience with
food isn’t a rare occurrence, but has
become commonplace.
Over the last 50 years, our
relationship with food production
and preparation has changed rapidly,
and the result is having devastating
effects. Packaged meals, drive-through
restaurants, pre-prepped dinners and
pre-made lunchboxes are all aimed at
reducing the time we need to spend
thinking, shopping for and cooking
our food. To make matters worse,
we demand year-round access to our
favourite foods, regardless of the season,
and we’re outraged when prices fluctuate.
Food is always readily available, with
minimal expenditure of our own time
and effort. This streamlined convenience
does come at a cost, though, evidenced
by our increasing battles with obesity,
diabetes and other lifestyle-related
diseases, as well as our decreasing interest
and knowledge in food.THE MOVEMENT
Despite our fast-food culture, there’s
a small, growing group with the aim
of directly counteracting our fast-
food, fast-life culture. The slow food
movement began in Bra, Italy, in 1989,
with a group of 62 food-loving and
eco-conscious members, led by Carlo
Petrini. Despite the name, the slow
food movement does not equate to
spending vast amounts of time in the
kitchen, or tending to complicated
or overambitious menus. Rather, the
movement is simply an antithesis to
the fast-food phenomenon. In direct
contrast, the slow food movement
encourages a greater connection to
food. It encourages people to shop
locally, to be aware of the impact their
food choices have on themselves as well
as the environment and community
more broadly.The movement now boasts more
than one million supporters and
100,000 members, spanning across 153
countries. There are 950 convivia [local
branches], including 31 within Australia,
where volunteers work to support the
growth of local food markets, encourage
establishment of community and
school kitchen gardens, promote local
producers and sustainable food projects.The aim of the slow food movement
is to reconnect us to our food and
food supply by celebrating local foods,
customs and traditions and recognising
the importance to health and culture for
retaining traditional foods. Fair trade,
sustainability and ethical production are
also tenements of the movement.THE PLEASURE OF FOOD
While much of the movement is about
food, health and sustainability, it is
also about a sense of enjoyment and
satisfaction. A great deal of emphasis
is placed on the pleasure derived from
food, as well as food experiences:
the delight in new flavours, sensual
experiences associated with food,The movement is
simply an antithesis
to the fast-food
phenomenon.naturalhealthmag.com.au AUSTRALIAN NATURAL HEALTH | 47